QUICK CINNAMON ROLLS
QUICK CINNAMON ROLLS: AKA your weekend plans.
This Quick Cinnamon Roll dough is made from scratch. The recipe was recommended to me from Gimme Some Oven’s blog.
Made with flour, eggs, sugar, instant yeast and baked until golden brown.
But it’s made SO MUCH easier with the use of instant yeast.
Instant yeast is mixed with warmed milk and activated to help the dough rise. A stand mixer is used with a dough hook to make the dough come together and easy to roll out.
You can probably guess that once the dough is flattened and rolled out it’s covered with a massive amount of sweet spiced cinnamon sugar.
It is layered on the thick softened butter that’s slathered on the dough first.
Once the cinnamon rolls are cut to size, they’re set in a warm place to rise until big and fluffy. Once they’ve risen perfectly they’re ready to be baked!
We baked them until just soft and golden brown because we wanted them still totally fluffy on the inside but slightly crispy on the outside.
After they cooled slightly we covered them in a decadent slightly sweetened cream cheese icing. YUMMMMMMM!
We’re all about the cinnamon sugar to cream cheese icing ratio.
It needs to be the most important part of these Quick Cinnamon Rolls.
However, we can’t forget that the dough is the base holding it all together.
QUICK CINNAMON ROLLS
Notes
By GIMME SOME OVEN
Ingredients
DOUGH
- – 1 CUP MILK (WE USED SKIM)
- – 1/4 CUP BUTTER
- – 3 1/2 CUPS FLOUR, DIVIDED
- – 1/2 TEASPOON SALT
- – 1 PACKAGE INSTANT YEAST (RAPID RISE YEAST)
- – 1/4 CUP WHITE SUGAR
- – 1 EGG
CINNAMON SUGAR
- – 1/4 CUP BUTTER, SOFTENED COMPLETELY
- – 1/4 CUP WHITE SUGAR
- – 1/4 CUP BROWN SUGAR
- – 2 TABLESPOONS CINNAMON
CREAM CHEESE ICING
- – 4 OUNCES CREAM CHEESE, SOFTENED (WE USED 1/3 LESS FAT)
- – 1 TEASPOON VANILLA
- – 1 TABLESPOON MILK
- – 3 TABLESPOONS BUTTER, SOFTENED
- – 1 1/2 CUPS POWDERED SUGAR
Instructions
DOUGH
- – COMBINE BUTTER AND MILK, MICROWAVE ON HIGH 1 MINUTE, STIR, CONTINUE IN 20 SECOND INTERVALS UNTIL BUTTER IS JUST MELTED, STIRRING IN BETWEEN
- – ONCE COMBINED, MIXTURE SHOULD BE AROUND 110 DEGREES F
- – POUR INTO STAND MIXER WITH HOOK DOUGH ATTACHMENT AND ADD IN YEAST, MIX WITH YOUR HAND UNTIL WELL COMBINED
- – WHISK FLOUR, SALT, AND SUGAR IN A SEPARATE BOWL
- – ADD FLOUR MIXTURE AND THE EGG INTO MILK MIXTURE AND BEAT ON MEDIUM LOW SPEED UNTIL MIXED
- – IF DOUGH IS NOT SEPARATING FROM THE BOWL, ADD IN 1/4 CUP FLOUR AT A TIME (NO MORE THAN 1/2 CUP IN TOTAL)
- – BEAT FOR 5 MORE MINUTES AT SAME SPEED
- – TAKE DOUGH OUT AND FORM INTO A BALL, PLACE IN A GREASED BOWL TO RISE FOR 10 MINUTES COVERED WITH A DAMP TOWEL
- – ONCE DOUGH HAS RISEN, REMOVE ONTO A WELL FLOURED SURFACE
- – USING A ROLLING PIN ROLL OUT TO ABOUT 14″X9″
FILLING
- – COMBINE SUGARS AND CINNAMON WHILE DOUGH IS BEATING, SET ASIDE
- – SLATHER BUTTER OVER 14″X9″ FLATTENED DOUGH EVENLY
- – COVER WITH CINNAMON SUGAR MIXTURE
- – START AT THE LONG EDGE AND ROLL TIGHTLY AWAY FROM YOU
- – ONCE ALL ROLLED, PINCH LONG EDGE WITH DOUGH CENTER AND PLACE SEAM SIDE DOWN
- – USING 12″ LONG PIECE OF DENTAL FLOSS CUT 1″ OFF EACH SIDE (PLACE DENTAL FLOSS UNDER DOUGH AND CROSS OVER LEFT AND RIGHT PIECES TO SLICE THROUGH DOUGH, THIS SHOULD HAPPEN EFFORTLESSLY)
- – CUT DOUGH INTO 11 EVEN PIECES
- – PLACE IN A GREASED 9″X13″ GLASS PIE PLATE
- – LET RISE FOR 25 MINUTES COVERED WITH A DAMP TOWEL IN A WARM SPOT
- – ONCE RISEN BAKE AT 350 DEGREES F FOR 15-20 MINUTES UNTIL TOPS ARE GOLDEN BROWN
- – LET COOL 5 MINUTES ON A COOLING RACK
CREAM CHEESE ICING
- – WHILE CINNAMON ROLLS ARE BAKING, IN A STAND MIXER, COMBINE BUTTER AND CREAM CHEESE, BEAT UNTIL WHIPPED
- – ADD IN VANILLA AND POWDERED SUGAR AND SLOWLY COMBINE
- – ADD MILK IF MIXTURE IS TOO THICK UP TO TWO TABLESPOONS
- – ONCE CINNAMON ROLLS HAVE COOLED, DRIZZLE OR SLATHER WITH ICING
- – SERVE WARM!
Eat these while they’re still warm with a big cup of coffee.
Happy brunch weekending!
Much love,
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